Roasted Almond Butter

By Kay Chun

Roasted Almond Butter
Julia Gartland for The New York Times. Food Stylist: Monica Pierini.
Total Time
35 minutes, plus cooling
Rating
5(143)
Comments
Read comments

While many nut butters contain added sugar or hydrogenated oils, this homemade recipe contains just nuts, and maybe a little salt if you’re so inclined. The secret to a deeply nutty flavor is twofold: Leaving the skins on and roasting the almonds before puréeing both add complexity. For a chocolate version, blend in some maple syrup and cacao nibs (start with about 2 tablespoons of each, then adjust to your liking). A few drops of pure almond extract would also add a nice flavor boost, reminiscent of marzipan.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:1¾ cups
  • 1pound raw, skin-on almonds (about 3 cups)
  • Kosher salt (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

310 calories; 27 grams fat; 2 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 7 grams polyunsaturated fat; 12 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 11 grams protein; 125 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 20 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.

  2. Step 2

    Place nuts in a food processor and purée until smooth, about 8 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Almond butter will keep in an airtight container in the refrigerator for at least 3 weeks.

Ratings

5 out of 5
143 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Lise

I have made almond butter with a similar recipe many times. If you use already roasted almonds simply warm them up in the oven or toaster oven. Use them warm, do not cool them. It will take a lot less time in the processor if they are already warm.

Shelli

Best almond butter I've ever tasted! So much more beautiful than store-bought. I used a blender instead of a food processor, which I advise against since it took a long time.

ward carey

1g salt per 100g nuts

ashley d

I’ve found that the roasted almonds teeter on burnt after 20 mins at 350 - roasting them at 340 is perfection.

Tony

Just one almond requires more than three gallons of water to grow. That's a poor waste of the water thirsty in areas that grow almonds. Almond butter is not a sound choice for regular consumption. Yes, I know how good they taste--not the issue

sibt

Fabulous, easy (though very noisy in food processor -- I'll wear ear plugs next time). Fresher, better than store-bought (even freshly ground from WF).

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.